Mango Curry Tofu from Vegan Richa’s Indian Kitchen + A GIVEAWAY!

I’m sure that you’re all familiar with the gorgeous and prolific blog that is Vegan Richa. You’ve probably drooled over her stunning pictures of tasty Indian and American food dishes. You may’ve tried some of her recipes and know first-hand, just as I do, how delicious and foolproof her recipes are. When Richa Hingle, the blogstress behind the popular blog, asked me if I’d like to review her new book, I of course jumped at the chance.

Vegan Richa’s Indian Kitchen is perfect for those among us who like to eat delicious Indian food but don’t like getting too fussy in the kitchen, which, let’s be honest, is pretty much everyone. Richa has created over 125 vegan recipes that demonstrate how beautiful and simple Indian food can be. There are choices for every craving and every meal, from dals, curries, and flatbreads to breakfasts and desserts. The book is also a feast for the eye, being filled with tons of Richa’s beautiful photography.

I chose to try one of the curries, the Mango Curry Tofu, to be exact. I love all things mango and the idea of pairing it with indian spices sounded wonderful. To go with it, I knew I had to make some naan. Back when I could eat gluten, the naan was one of my favorite parts of the Indian food experience and it’s an experience I’ve been missing. Knowing how good Richa is at creating gluten-free breads, I chose to try the Gluten-Free Oat Naan. I couldn’t find nigella seeds so I used black sesame seeds as Richa suggests in the introduction to the book (she also suggest using dried onion flakes with the sesame seeds, but I didn’t have any on hand). Both the curry and the naan were delicious! The naan wasn’t an exact replica of its gluten-full counterpart, but it was still just as satisfying when dipped into the luscious curry.

Richa and Vegan Heritage Press have given me permission to share the Mango Curry Tofu recipe with you so you can enjoy it in your own home!

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free.

Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.

Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.

Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Richa and Vegan Heritage Press are also letting me give away one copy of Vegan Richa’s Indian Kitchen to one of you wonderful readers. I am also giving away a second copy (I somehow received two review copies), myself, so there will be a total of 2 winners! The giveaway will run until 11:59 on 6/25/15 and is open to US residents only (Sorry!). To enter, please leave a comment below, answering the following question. The winners will be picked at random. Congrats to Carla, the winner!

I just tried the kidney bean curry from the book and it was soooo good. I couldn’t even find all the ingredients (dried mango powder and fenugreek leaves will probably require a trek to the Indian store) and it was still so flavorful. I can’t wait to make it again.

She has so many good ones! I make dal or furry most often because it’s easy, healthy, plus tasty. But sticking with the mango theme and because I’ve been eating one giant mango a day for 2 weeks now- her mango Burfi is amazing! One of the best desserts I’ve made ever.

I am brand new to this site/page so I don’t have a favorite yet but I would love to be a winner of the Giveaway cookbook which would surely help me along my path of transitioning to a Vegan lifestyle. Thank you!

Mango curry?? Yes please! I have seven ripe mangos at home (I’m a little mango addicted…shh) and this looks like the perfect way to use some of my stash.
I haven’t actually delved into Richa’s blog much but I have my eye on her coconut flour brownies.

I’m so grateful to this review for putting this cookbook and cookbook author on my radar! I love Indian food, and I’m thrilled to have found a source for vegan recipes! I look forward to browsing through the website and looking for inspiration. The first thing I’ll be looking for is a vegan equivalent for chicken tikka masala, which was one of my favorites in my pre-vegan days!

One of my favorite Vegan Richa recipes is her no-bake cookie dough. I once made it and cut it up into small squares to use as mix-ins with banana soft-serve so that it was like cookie dough ice cream. Such a good decision.

I have been drooling over this book since checking it out at the library. I’d love to win this b/c I cannot buy any cookbooks right now. And, the first thing I’d make would be DOSAS! The second would be this mango curry tofu dish! LOVE the combination!